Kale Salad with Rye Bread, Seeds and Grass Milk Yogurt
Enjoy a kale salad and the benefits of better nutrient balance with delicious rye bread, sunflower seeds, and grass-fed organic yogurt. Nutrient balance is key to better blood sugar balance. Rye is a fiber-rich grain that can help with better blood sugar control. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
For sunflower tahini:
- 6 garlic cloves
- 1/4 cup grapeseed oil
- 1 cup sunflower seeds toasted
- 1 tbsp chutney spice or substitute with good quality garam masala)
- 1/4 green serrano chile
- 1/2 cup kombu dashi or water
- 1 1/2 tbsp fresh lemon juice
- 1 tsp fermented honey or honey
- Kosher salt
For salad:
- 1 1/2 cups drained Organic Valley GrassmilkTM Plain Whole Milk Yogurt
- 3/4 tsp fermented honey or honey
- 2 tbsp grapeseed oil
- 1 lb lacinato or other kale stems removed and leaves torn into 1-to 2-inch pieces
- 2 tbsp water
- 8 oz Danish-style rye bread crust removed and torn into bite-size pieces
- Sunflower seeds toasted, for garnish
- Sesame seeds toasted, for garnish
- Shelled pumpkin seeds toasted, for garnish
- Golden flaxseeds for garnish
- GrassmilkTM Yogurt powder see separate recipe for garnish
- Garlic oil or grapeseed oil for garnish
- Freshly ground black pepper
- Finishing salt
Instructions
Directions
For sunflower tahini:
- In a small saucepan over very low heat, combine the garlic and grapeseed oil and cook until the garlic is soft, about 30 minutes. Let cool to room temperature. In a blender, combine the cooled garlic and oil, the sunflower seeds, chutney spice (see separate recipe), serrano chile, dashi, lemon juice, honey, and 1 tsp salt and pulse on high speed at intervals of 15 seconds, stopping occasionally to scrape down the sides of the blender, until the tahini is slightly thinner than peanut butter. The tahini can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator; bring to room temperature before using.
For salad:
- In a small bowl, combine half of Organic Valley GrassmilkTM Plain Whole Milk Yogurt, honey, and 1 tsp salt and stir to mix. Heat a large sauce pan over medium heat until a drop of water flicked on the surface sizzles gently on contact. Add the grapeseed oil and kale, season with salt, and cook, stirring constantly, until the kale begins to wilt, about 1 minute. Add the water and rye bread and toss to warm the bread, about 15 seconds.
- Spread the tahini in a large circle on a large platter. Spread GrassmilkTM Yogurt mixture on top of the tahini. Distribute the kale mixture over the yogurt and tahini and garnish with a heaping dollop of the remaining GrassmilkTM Yogurt, all of the seeds and the yogurt powder. Pour the garlic oil evenly over the salad, season generously with pepper and finishing salt, and serve. This salad tastes best if eaten immediately.
Notes
Courtesy of Bar Tartine//www.bartartine.com/